Crispy Spiced Potato Wedges
Golden and perfectly roasted, these seasoned potato wedges boast a delightfully crisp exterior with a tender, pillowy center. Enhanced with a blend of aromatic spices and the optional richness of Parmesan, they make for an ideal side or snack.
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Servings: 6
Ingredients
- 2 tablespoons finely grated Parmesan cheese optional, adds extra crunch
- 1 teaspoon onion granules
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 teaspoon coarse sea salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked or sweet paprika
- 4 large russet potatoes scrubbed thoroughly
- Freshly chopped flat-leaf parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper.
- Slice each potato in half lengthwise. Then, divide each half into four equal wedges, yielding eight wedges from each potato.
- Transfer the wedges to a bowl filled with cold water. Allow them to soak for 30 minutes to help remove excess starch. After soaking, drain thoroughly and dry completely using a clean kitchen towel.
- Place the dried wedges into a large mixing bowl. Drizzle with olive oil, then sprinkle over the garlic powder, paprika, onion granules, salt, pepper, and Parmesan cheese if using. Toss until each piece is evenly coated in the seasoning blend.
- Lay the wedges on the prepared baking sheet in a single, evenly spaced layer. Ensure the pieces are not overlapping to promote even browning.
- Roast in the oven for 20 minutes. Flip each wedge carefully, then return to the oven for another 15–20 minutes, or until golden brown and crispy on the edges.
- If desired, scatter with chopped parsley before serving. Serve immediately with a dipping sauce of choice.
Notes
Soaking the potatoes prior to baking significantly enhances their crispness. Adjust seasoning to taste, and monitor oven browning times as needed for your specific appliance.